I've honestly never roasted garlic in my life, so this was new for me. It's easy enough though. Simply preheat your oven to 400 degrees F and cut off the top of the head of garlic. Wrap it loosely in foil and drizzle the top with some olive oil and salt. Roast for 45 minutes to an hour. If it's golden brown and smells up your entire home, it's ready!

Step 2:

Make your pasta in the meantime. The chickpea pasta takes about 11 minutes. Set aside.

Step 3:

Time to make the amazing cheese sauce! Heat a large skillet over medium heat (I'd recommend a wide sauce pan so it doesn't overflow). Add 4 tbsp olive oil, minced garlic, and stir for a few minutes. Then add in the 4 tbsp of flour and whisk for another minute. You'll want to be quick, as it clumps rather fast.

Step 4:

Add almond milk 1/2 cup at a time, whisking until 2 cups have been added. Cook for a few minutes and then remove from heat.

Step 5:

Transfer sauce to a nutribullet and add 1/2 tsp of salt, pepper, your vegan parmesan cheese, nutritional yeast, and the roasted garlic. You'll need to squeeze the bulb to push out the cloves. Blend everything until it's creamy.

Step 6:

Return to skillet and warm up the sauce. Add your cooked pasta and mix the sauce to cover the noodles. Turn your oven on broil, get a small pyrex dish, put your cheesy noodles in the sprayed dish, and top with vegan parmesan cheese and bread crumbs. Broil for about 1 minute (mine burned just a bit).